Sometimes I buy the canned crab to make cakes...but when I saw this recipe I thought it was genius. White fish is so versatile, so to use it in a cake, well I had to wonder why I hadn't though of it.
As mentioned in my previous post, I prepped the cakes 2 days before frying, so they were sitting in my fridge ready to go tonight. The bean salad is my go-to recipe from my mom, and I know I have blogged it before, but I'll post the recipe again below. As for the rice...I have a confession. I didn't make it. It's Uncle Ben's microwaveable wild rice. Yes, rice is now microwaveable in a pouch. So weird. But I got it free thanks to my extreme couponing, so I figured why not try it?
Anyways, hope you enjoy - we did!
Whitefish
Cakes With Lemon Chili Mayo – Canadian Living
1 rib celery
chopped
2 green
onions chopped
¼ c parsley
leaves
450 g
whitefish chopped
¾ c bread
crumbs
1 egg
2 tsp Dijon
¼ tsp pepper
1 T oil
Sauce – 1/3
c light mayo
1 ½ tsp
lemon juice
¼ tsp chili
powder
In blender,
pulse together first 3 ingredients until finely chopped. Scrape into bowl. Add fish to blender and pulse until fine but
not pureed. Add to bowl; mix in next 4
ingredients. Form into eight ½”
patties. In skillet heat oil over
medium. Cook fish cakes, turning once,
until firm and golden, 8-10 minutes. Mix
sauce ingredients together and serve with fish cakes.
Mom’s
Cilantro Bean Salad
1 can black
beans drained
1 can corn
(or frozen, 1 ½ c)
1 c
cherry/grape tomatoes
½ chopped
onion
2 T fresh
cilantro chopped
10 dashes of
hot sauce
½ c light
ranch dressing
Mix all
together, season with salt & pepper, serve.
